Soy Glazed Salmon Rice Bowl

I love a good rice bowl. When I need a quick weeknight dinner (like tonight!) a rice bowl is my go-to meal. A pile of grains, a few veggies, some protein and a bunch of tasty toppings. Easy peasy!

This is also one of my favorite ways to serve fresh salmon. The soy and honey glaze has a sweet-spicy flavor that makes the salmon almost irresistible!

Served over rice with ginger-miso roasted asparagus… yum! It’s healthy, delicious and easy enough to make on a weeknight.

Swap out the asparagus for broccolini or bok choy. Sub in brown rice or quinoa for the white rice. Chicken, shrimp, or even tofu would be equally delicious if you’re not in the mood for salmon. This bowl is so easy to make and customize that the options are endless! Go forth and win at weeknight meals. You’ve got this!

Soy Glazed Salmon Rice Bowl

Print Recipe

• Author: Kristen Olson
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• Rice and Garnishes
• 1 cup white rice
• 1 cup radishes, very thinly sliced
• 1 avocado, thinly sliced
• Sliced green onions
• Toasted, seasoned nori strips
• 2 teaspoons black sesame seeds
• Salmon
• 1 teaspoon coconut oil
• 1 large clove garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 teaspoon cornstarch
• 4 salmon fillets (4 ounces each), skin removed
• Roasted Asparagus
• 1 tablespoon miso paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh lime juice
• 1 teaspoon grated fresh ginger root
• Pinch of salt
• 1 bunch asparagus spears, trimmed

Instructions

1. Heat oven to 400°F. Cook rice as directed on package. Prep the radishes, avocado and green onions; set aside.
2. In a small skillet, heat coconut oil. Add garlic and pepper flakes and cook until garlic is lightly golden, about 1 minute. Add honey, lime juice and soy sauce; cook until bubbling, 3 minutes. In a small bowl, combine cornstarch and 1 teaspoon water; stir until well combined. Cook until slightly thick, about 1 minute. Arrange fillets on a parchment lined baking sheet. Spread 1 teaspoon glaze over each fillet; set aside.
3. In a large bowl, stir together the miso, sesame oil, lime juice, grated ginger, and salt. Add the asparagus and toss to coat. Spread the asparagus in a single layer on a baking pan.
4. Bake the salmon and asparagus 10 to 15 minutes or until the salmon is fork tender and the asparagus is crisp tender.
5. To serve, spoon the rice into the bowls, top with glazed salmon, roasted asparagus, avocado, radishes, nori and sesame seeds.

Nutrition

• Serving Size: 1 Serving
• Calories: 380
• Sugar: 13g
• Sodium: 635mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 60mg

What’s your favorite easy weeknight meal?

Here are a couple more salmon recipes…
Salmon Fried Rice from Simply Recipes
Garlic Butter Salmon with Caramelized Shallot Relish from How Sweet It Is
Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette from Half Baked Harvest

Or, check out this Grilled Salmon with Chimichurri from yours truly…

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